Nasi Goreng with Curry Cauliflower Rice

Clean cauliflower and grate on a coarse kitchen grater. Bring water with mild curry powder (1 teaspoon) and salt (1 teaspoon) to a boil in a large saucepan, add the grated cauliflower, let it boil for about 3 minutes and drain through a fine kitchen sieve. Catch 1 cup of the curry vegetable stock.

Wash the turkey breast fillet, pat dry with kitchen paper and cut into small cubes. Peel the carrots with the peeler and cut into fine cubes. Clean and wash the paprika (yellow + green) and cut into fine cubes. Peel onion and chop finely. Beat the egg and whisk roughly. Clean / core the chilli pepper, wash and finely dice. Peel and finely dice the garlic clove and ginger. Heat sunflower oil (1 tbsp) in the wok, add the beaten egg, tear apart with a wooden spoon while frying and remove everything from the wok. Add sunflower oil (1 tbsp) and fry the turkey breast fillet cubes in it / stir-fry and slide to the edge of the wok. Now add the vegetables one after the other (chilli pepper cubes + ginger cubes + garlic clove cubes, onion cubes, carrot cubes, paprika cubes yellow + green and coriander) and sauté / stir fry. Deglaze with the curry vegetable stock (½ cup) and add sweet soy sauce (1 tbsp), light soy sauce (1 tbsp), coarse sea salt from the mill (3 big pinches), colorful pepper from the mill (3 big pinches) and instant chicken stock (1 teaspoon) season. Let everything simmer / boil for about 8-10 minutes. Stir again and again. The liquid should almost boil off. Finally fold in the curry cauliflower rice and egg.

Press nasi goreng with cauliflower rice into 2 soup bowls, turn out onto 2 plates and serve garnished with basil.